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    SILLORIA

    Ingredient Profile

    Salted caramel ice cream fragrance note

    A creamy blend of sweet caramel, a hint of sea salt, and cool vanilla, captured in a single note that recalls a frozen dessert on a summer d…More

    France

    1

    Fragrances

    StoryProductionOrigin

    Fragrances featuring Salted caramel ice cream

    Eau de Caramel by ESSNCE
    Best Seller
    4.3

    Eau de Caramel

    ESSNCE

    Character

    The Story of Salted caramel ice cream

    A creamy blend of sweet caramel, a hint of sea salt, and cool vanilla, captured in a single note that recalls a frozen dessert on a summer day. Its velvety finish lingers like a breeze over a coastal boardwalk.

    Heritage

    Salted caramel ice cream traces its roots to the French culinary tradition of the 1970s. In Brittany, chocolatier Henri Le Roux accidentally introduced sea salt into a caramel sauce, creating a new flavor that quickly became a dessert staple. French pastry chefs refined the recipe, adding a custard base and churned it into a smooth ice cream that balanced sweet, buttery caramel with a subtle salty bite. By the early 2000s, gourmand perfumery embraced the profile, translating the edible experience into a scent. Fragrance houses synthesized the key molecules, allowing the note to appear in modern perfumes as a stand‑alone accord or as a supporting element. The transition from kitchen to laboratory illustrates how culinary innovation can inspire olfactory art, and the note now appears in dozens of contemporary fragrance collections worldwide.

    At a Glance

    Fragrances

    1

    Feature this note

    Origin

    France

    Primary source region

    Ingredient Details

    Extraction

    Synthetic

    Used Parts

    Synthetic aroma chemicals

    Did You Know

    "The first salted caramel recipe appeared in 1977 when Breton chocolatier Henri Le Roux added sea salt to a caramel batch, creating a flavor that quickly spread beyond pastries to perfumery."

    Production

    How Salted caramel ice cream Is Made

    Perfumers recreate salted caramel ice cream with synthetic aroma chemicals. They start with ethyl maltol, a molecule that reproduces the buttery, toasted sugar scent of caramel. Vanillin adds a smooth vanilla backbone, while gamma‑nonalactone contributes a milky, creamy nuance reminiscent of ice cream. A measured pinch of sodium chloride mimics the briny edge of sea salt. The chemist dissolves each component in high‑purity ethanol, then blends them in a stainless steel vessel at 25 °C. After thorough mixing, the blend rests for 48 hours to allow the molecules to integrate and the volatile excess to settle. The resulting oil is filtered through a fine mesh to remove any particulate matter, then stored in amber glass to protect it from light. This synthetic approach yields a consistent, stable note that can be reproduced batch after batch without the variability of natural extracts.

    Provenance

    France

    France46.2°N, 2.2°E

    About Salted caramel ice cream